Green Tomato Korma
A Indian dish that uses seasonal piquant green tomatoes cooked in a mildly spiced coconut and yogurt gravy.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Indian
- 4 green tomatoes medium sized
- 3/4 cup yogurt
- 2 green chillies slit lengthwise
- 1 tsp sugar
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1 sprig curry leaves
- 1 tbsp chopped coriander leaves
- 2 bay leaves
- to taste salt
Grind the following into a fine paste:
- 1 big onion chopped
- 1/2 inch piece of ginger
- 1/2 tsp garlic paste (adjust to taste)
- 3/4 tsp white poppy seeds
- 2 tbsps fresh grated coconut
- 2 tbsps chopped coriander leaves
- 2 cloves
- 2 cardamoms
Cut each tomato into 8 pieces and keep aside.
Heat the oil, add the bay leaves and green chillies. Add the ground coconut-spice paste and fry for about 2 to 3 minutes till the raw smell of the onions and garlic disappears. Now add the turmeric powder and fry till the oil appears at the sides of the paste.
Add the tomatoes and about half a cup of water. Add the salt and curry leaves. Bring to a boil and then turn down the heat. Allow the tomatoes to simmer till they are cooked but not mushy.
In a bowl, whisk together the yogurt, sugar, garam masala and coriander leaves till well blended. Once the tomatoes are done, add the yogurt mixture and mix well so everything is blended but do not allow to boil, or the yogurt will split. Take off the heat.
Serve warm with chappathis, puris or rice.